Name: Challah Bread Pudding
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 9 servings
Cuisine: Other

From the Cook

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Warning0 allergens identified

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Preheat the oven to 350°F and grease an 8-inch square baking dish.

In a large bowl, whisk the eggs, milk, honey, vanilla, cinnamon, and salt.

Add the challah cubes and walnuts. Stir to coat evenly.

Place the mixture in the greased baking dish and press down lightly.

Cover with foil and bake for 30 minutes. Uncover and continue to bake for 25-30 more minutes or until golden brown and set.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Stale Bread is Your Secret Weapon 🍞
Use day-old or slightly stale challah rather than fresh bread—it absorbs the custard mixture evenly without becoming mushy, creating the perfect tender-yet-structured texture.
Toast Walnuts for Maximum Crunch 🌰
Lightly toast your walnuts in a dry pan for 3-4 minutes before adding to the pudding to intensify their flavor and ensure they stay crispy rather than softening during baking.
Overnight Soaking Transforms Texture 🌙
Prepare the assembled pudding the night before and refrigerate—this allows the bread to slowly absorb the custard for creamy, cohesive bites throughout, rather than dry pockets.
Temper Your Eggs Properly 🥚
Slowly whisk warm milk into beaten eggs rather than adding cold eggs to hot liquid to prevent scrambling, ensuring a silky, smooth custard base.
Create a Golden Crown with Heat Placement 👑
Place your baking dish on a lower oven rack to crisp the bottom and sides while the top browns gently—rotate the pan halfway through baking for even caramelization.